Irish Beef Stew

Ingredients:

1kg stewing beef (I like my beef on the bone and add the bone pieces to the casserole)
25g butter
4 tsp olive oil
225g onions, sliced
225g celery, cut into 1cm dice
1 large carrot, sliced into 1cm pieces
110g parsnip or swede (or a combination), diced
175g streaky bacon, rinds removed and cut into 1cm dice
2 tbsp seasoned flour
500ml home-made beef stock
1 bouquet garni (must contain bayleaf, leek, thyme and parsley)
225g mushrooms, sliced
salt and freshly-ground black pepper, to taste
4 tbsp freshly-chopped flat-leaf parsley to garnish

Method:

Trim the beef then cut into 3cm cubes. Heat half the butter and the olive oil in a pan, add the onion and fry for about 6 minutes or until lightly browned. Add the other vegetables (except the mushrooms) and toss in the oil and butter mix before turning into an oven-proof casserole.

Fry the bacon in a pan until crisp, remove with a slotted spoon and add to the casserole. Toss the meat with the seasoned flour to coat, then add, in batches, to the remaining bacon fat and cook until nicely browned all over. Remove with a slotted spoon and transfer to the casserole as you cook the next batch.

When all the meat has been added to the casserole stir the beef stock into the pan you used for frying and use to deglaze the pan. Bring to a boil and pour into the casserole. Add the bouquet garni and adjust the seasoning to taste.

Bring to a simmer, cover the casserole and cook for about 120 minutes, or until the meat is very tender.

Melt the remaining butter in a pan, add the mushrooms and fry until soft and nicely browned. Add to the stew about 20 minutes before you are going to serve.

When done, remove the bouquet garni and if the casserole is too liquid mix in a little roux (a smooth paste of flour and butter). Adjust the seasonings to taste, garnish with the chopped parsley and serve directly from the casserole.

Irish Beef Stew

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